The Pytchley book of refined cookery and bills of fare

Roast and whilst hot skin two chickens, cut into neat fillets, and when cold mask with Mayonnaise Sauce (No. 47) ; cut some nice white Cos lettuce into pieces about an inch long, and arrange neatly in an oval shape in a flat dish ; decorate the top with sardines scraped and boned, some anchovies washed, boned, and shredded, some hard-boiled eggs quartered, some cucumber and tomatoes sliced ; arrange the fillets neatly round, and throw over the whole a pint of Mayonnaise Sauce (No. 44). MA YONNAISE OF LOBSTER. No. 3S7. The same as Chicken, only use the meat of two lobsters, and mix in the Mayonnaise Sauce, the pith, cream, and berries pounded. MAYONNAISE OF PHEASANT , TURKEY, OR GUINEA FOWL. No. 38S. The same as above. MAYONNAISE OF SALMON OR SOLE. No. 389. The same, only boil in fillets, allow them to get cold, and mask in the same manner. 218 THE PYTCHLEY COOKERY BOOK. PUDDINGS. BEEFSTEAK PUDDING. No. 390. Butter and line a pudding basin with some Pudding Paste (No. 375) half an inch thick, and fill it with alternate layers of fillet of beef and beef or mutton kidneys, flavour- ing each row with pepper and salt and chopped herbs ; cover the bottom with a layer of the paste ; tie the whole securely in a well-buttered cloth and boil for two hours in a stewpan ; take off the cloth, turn it out of the basin, and put in the dish half a pint of Fine Herbs Sauce (No. 35) or some good Stock (No. 1). BEEFSTEAK PUDDING , ONE FOR EACH PERSON. No. 391. Butter and line as many large darioles as there are people to dine with some Pudding Paste (No. 375), rolled very thin ; cut some fillet of beef and kidneys into pieces the size and shape of dice, pepper and salt them, sprinkle with some chopped parsley and two or three chives, fry for five minutes in some butter, add to them a pint of Brown Sauce (No. 22) or Espagnole Sauce (No. 34), and let them stew for fifteen minutes, fill each dariole with the above mixture and some of the sauce ; cover them with paste, tying each pudding securely in a buttered cloth, and boil for one hour ; remove the cloth and turn them out of the darioles into an entree dish, and pour any sauce which is over into the dish. SMALL BIRD PUDDING. No. 392. Butter and line a pudding-basin with Paste (No. 375), line it all round with a thin layer of fillet of beef, pepper and salt it, and sprinkle it with fine herbs. Pick, trim, and clean as many small birds as are required, such as black- birds, fieldfares, larks or sparrows, fry them in buttei foi MEAT PIES AND PUDDINGS. 219 three minutes and arrange them in the basin, fill up with some good Stock (No. 1), and cover the whole with a large slice of beefsteak and a piece of paste, tie it up securely in a buttered cloth, and boil it in a stewpan for one and a half hours, turn it out of the dish and serve as a beefsteak pudding. POTATO PIE. No. 593. Trim some mutton cutlets from the best part of a neck of mutton, pepper and salt, and lay them in the potato pie- dish with two or three onions and two or three uncooked potatoes sliced, putting a layer of each between each layer of cutlets ; fill up the dish, and pour in a pint of Consomme (No. 2), put the perforated cover on the top, and cover it over with some potatoes nicely mashed and bake one hour. CHAPTER XI. SWEET DISHES, INCLUDING TARTS, PUDDINGS, AND ICES. B EIGNE TS A LA VICTORIA.